This easy Spiced Apple Loaf Cake is a cozy Fall and Winter dessert that doubles as a lovely afternoon treat or a comforting breakfast when toasted. It uses homemade applesauce for extra moisture and is studded with fresh apple chunks and warming spices. The recipe is dairy-free when made with oil, and simple enough to make without any electric mixers.
Why we love this recipe
This apple loaf is one of my favourite cold-weather bakes: soft, tender and delightfully moist thanks to the applesauce. Small pieces of fresh apple add pleasant texture and bursts of fruit throughout the cake. The spice mix—cinnamon, ginger and allspice—gives the loaf a warm, autumnal flavour that pairs perfectly with tea or coffee.
Using applesauce in the batter keeps the crumb light and fluffy while contributing natural sweetness and moisture. The fresh apple chunks soften during baking but still provide a satisfying bite that makes this loaf feel more substantial than a simple quick bread.
Ingredients
Scroll down to the recipe card for exact quantities
- Eggs: medium to large, at room temperature
- Oil: neutral-flavoured oil such as canola or vegetable. Melted butter can be used instead, but oil helps keep the loaf moist longer.
- Applesauce: smooth homemade or store-bought applesauce with little or no added sugar. Chunky applesauce can be used but will change the texture slightly.
- Flour & leaveners: all-purpose/plain flour and baking powder, plus a pinch of salt.
- Spices: ground cinnamon, ground ginger and allspice. A pinch of nutmeg can be added if desired.
- Fresh apples: peeled and cut into small 1 cm cubes for pieces throughout the loaf.
- Optional: a handful of flaked almonds, chopped pecans or walnuts to sprinkle on top for added crunch.
A splash of vanilla extract can be added to the batter for extra aroma. For a sweeter finish, ice or glaze the cooled loaf with a simple icing made from icing sugar and a little milk.
How to make Apple Bread
This loaf comes together quickly and does not require an electric mixer—just bowls and a whisk or spatula. The general process is simple: mix the wet ingredients, combine the dry ingredients separately, fold them together, add apple pieces, and bake.
- Preheat the oven to 180°C / 350°F. Grease and flour a 25 cm / 10-inch loaf pan.
- Peel, core and dice the apple into small cubes (about 1 cm). Set aside.
- In a large bowl, whisk the eggs with the brown sugar until slightly aerated. Add the oil and applesauce and whisk until smooth.
- In another bowl, combine the flour, baking powder, salt and spices so the dry ingredients are evenly mixed.
- Sift or add the dry ingredients to the wet mixture and gently fold until just combined—stop as soon as the flour is incorporated to avoid overmixing.
- Fold in the apple chunks, keeping a few to place on top of the loaf if you like. Pour the batter into the prepared pan and finish with flaked almonds or reserved apple pieces.
- Bake for about 50 minutes, or until a toothpick inserted into the centre comes out clean. Let cool on a wire rack before slicing.
Pro tip: For a neat crack down the centre of the loaf, take the cake out after 10 minutes of baking and make a shallow slash with a sharp knife, then return it to the oven to finish baking.
Recipe FAQs & Tips
Apple choice affects taste and texture. Sweeter apples like Gala, Golden Delicious or Jazz add natural sweetness; tart, crisp types like Granny Smith or Honeycrisp hold their shape well; varieties such as Fuji, Pink Lady or Jonagold offer a balance of sweet and tart. I used Pink Lady for this loaf because they remain pleasantly crunchy before baking and soften without turning mushy.
Yes. Grated apples release more moisture into the batter, so you may need to increase the flour slightly to keep the batter from becoming too wet. The texture will be more uniform and less chunky.
Storing & Freezing
Store the cooled apple loaf at room temperature in an airtight container, wrapped with plastic wrap or foil, for a few days. You can refrigerate it if you prefer—warm slices briefly before serving. Individual slices toast well for breakfast.
To freeze, cool completely, wrap the whole loaf or individual slices tightly in plastic wrap and foil, or place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge or at room temperature and reheat if desired.
More Apple Recipes
- Apple Upside-Down Cake
- Easy Apple Galette
- Apple Streusel Muffins
- Pear and Apple Crumble
- Apple Almond Cake (gluten-free option)
- French Apple Tart
- Mini Apple Tarts
- Apple Cinnamon Baked Oatmeal
- Apple and Blueberry Crumble
Made this recipe? Leave a comment to let us know how it turned out, and tag your photos on Instagram @a.baking.journey.
Recipe
Apple Loaf Cake with Applesauce
Ingredients
- 1 medium apple (for chunks)
- 80 g (1/2 cup) brown sugar
- 2 large eggs, at room temperature
- 120 ml (1/2 cup) canola or neutral oil
- 240 g (1 cup) smooth applesauce
- 300 g (2 cups) plain / all-purpose flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- Flaked almonds to taste (optional)
Instructions
- Preheat the oven to 180°C / 350°F. Grease and flour a 25 cm / 10-inch loaf pan.
- Peel, core and cut the apple into small 1 cm cubes. Set aside.
- In a large bowl, whisk the brown sugar and eggs until slightly foamy. Stir in the oil and applesauce until smooth.
- In a separate bowl, combine the flour, baking powder, salt and spices so the dry ingredients are evenly mixed.
- Sift or add the dry mix to the wet ingredients and gently fold until just combined—do not overmix.
- Fold in the apple chunks, reserving a few to place on top if desired.
- Pour the batter into the prepared loaf pan. Sprinkle with flaked almonds or the reserved apple pieces if you like.
- Bake for about 50 minutes, or until a toothpick inserted in the centre comes out clean. Cool on a wire rack before slicing.
- Tip: If the top browns too quickly, reduce oven temperature slightly or cover the loaf loosely with foil to finish baking without burning.
Notes
- Use an oil spray and then dust the pan with flour to prevent sticking. Tap out any excess flour once the pan is coated.
- Mixing the dry ingredients separately helps ensure even distribution and an evenly baked loaf.
- Leave the centre free of almonds if you want a clean central crack as the loaf rises.
- If the centre is underdone but the top is browning, tent the loaf with aluminium foil and continue baking until cooked through.
Nutrition (per serving)
Calories: 272 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 13 g | Saturated fat: 1 g | Cholesterol: 33 mg | Sodium: 156 mg | Fiber: 2 g | Sugar: 10 g